They grow by the water very close to the ground, and most people have their favorite places where they like to go and pick them.
I found this quiche recipe a few years ago, but they are exceptionally good eaten with pork and potatoes or with anything you want!
I am using my fiddleheads from last year, but it's almost picking time again.
1 tsplemon juice
1/2 cshredded cheddar cheese
1/2 cshredded swiss cheese
3/4 chalf and half cream
19" unbaked pie shell
How to Make Fiddlehead Quiche
- steam fiddleheads until tender about 10 minutes (I always have some in the freezer which I've blanched, so I don't steam them before using them for the quiche.)
- cut the fiddleheads up in pieces and then mix with lemon juice and salt
- beat the eggs slightly
- sprinkle cheddar cheese onto pie shell
- arange fiddleheads on the cheese
- mix eggs, milk and half & half and pour over the fiddleheads
- sprinkle the swiss cheese on top (I always use a little extra cheese)
- bake at 350 degrees for 35 minutes to 1 hour depending on your stove. If you look at my picture, I like to make sure it's brown on top and set in the middle